Rženi kruh borodinski / Borodinsky bread скачать в хорошем качестве

Rženi kruh borodinski / Borodinsky bread

This video shows preparation of Borodinsky bread. Faze priprave / Preparation phases: 1. Rženi kvasec / rye starter (zori/matures 6-12 ur/hours) ržena kultura/ rye sourdough 50-80 g voda / water (37-39 C) 420 g ržena moka / rye flour 250 g 2. Poparek / Scald (zori / matures 2,5 ure/ hours na / at 70 C) ržena moka / rye flour (polnozrnata / wholegrain) 130 g mleti korijander / minced coriander 6 g praženi mleti rženi slad / rye roasted malt 35 g 3. Predtesto / first stage dough (naj vidno naraste / ferment until visualy expanded) ves kvasec / whole starter ves poparek / whole scald ržena moka / rye flour 100 g 4. Glavno testo / main dough (naj vidno naraste / ferment until visualy expanded) vse predtesto / whole first stage dough ržena moka / rye flour 220 g bela ali polnozrnata pšenična moka / bread or wholegrain wheat flour 150 g sol / salt 12-14 g 5. Peka / baking začetek z visoko paro / start with steam 230C for 12 minut na / continue on 175 C 2 uri 20 minut - 2 hours 20 minutes